Our Thanksgiving Menu

Just a quick post to share our Thanksgiving menu this year:

Apple-butternut squash soup

Cheesy chive biscuits (based on this recipe from Real Simple)

Brined and roasted turkey (see below) and giblet gravy

Honey nut brussel sprouts

Sweet potatoes with pecans and parmesan

Cranberry-orange sauce

Cornbread stuffing (this is my one “cheat” dish…I bought a box from Trader Joe’s)

Caramelized pumpkin and pear crumble with vanilla ice cream

I am ever-so-intimated about cooking my first turkey, which is why I have consulted a multitude of resources about the best method.  In doing so, I have come up with a hybrid “recipe,” involving the following:

• Advice from my big sister;
• A brining recipe from my friend (and fashion blogger extraordinaire) Inna;
• Tips from Real Simple: What You Need to Know Before Roasting a Turkey;
• Tips from Zesty Cook: How to Keep Your Turkey Juicy;
• The Cook’s Illustrated Complete Book of Poultry

…and last, but not least, a turkey brine and herb kit from Whole Foods.

The common denominator from most of these sources are as follows: brining is best; cook the bird mostly breast-side down; and if turkey is the priority, it is best to cook the stuffing on the side.

If I mess this up, it will not be from a lack of research or resources.  Wish me luck, and enjoy your holiday!

May your stuffing be tasty

May your turkey plump,

May your potatoes and gravy

Have never a lump.

May your yams be delicious

And your pies take the prize,

And may your Thanksgiving dinner

Stay off of your thighs!